Pre-heat your oven to 220C / 428 F / gas mark 7.

Sift together the flour, cornflour, baking powder and salt.

In a separate bowl, whisk together the 100 g of melted butter, caster sugar, soy yogurt, soy milk, and lemon juice and lemon zest making sure the sugar is well mixed with the other ingredients.

Pour the wet ingredients into the dry ingredients and fold until combined.

Cover the bowl and place it in the fridge to chill for at least 30 minutes.

Melt the remaining 10 g of vegan butter and brush the madeleine tray with it.

Once the batter has chilled, spoon a tablespoon of batter into each of the madeleine holes.

Gently make sure the batter is in the shape of a shell though don't flatten out or this will prevent the hump forming.

Bake the madeleines in the hot oven for about 4 minutes, until they have formed their humps and are golden around the edges; then turn the oven down to 180 C / 350 F/gas mark 4 and bake for another 4 minutes until a skewer comes out clean.

Let them cool for 5 - 10 minutes in the tray. Removing them too soon and placing them on a wire rack may leave indentations on the madeleine.

Repeat with any extra batter that you have.

Enjoy on the same day.